Quick Cooked Greens with Penne and Prosciutto
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 8
Ingredients
1 ½ teaspoons table salt 2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped3 tablespoons olive oil 2 large cloves garlic, thinly sliced¼ teaspoon red pepper flakes 2 ounces prosciutto, thinly sliced, then cut crosswise into thin strips⅔ cup low-sodium chicken broth Table salt ¼ teaspoon lemon zest lemon wedges 1 tablespoon table salt 12 ounces penne pasta or rigatoni¼ cup Parmigiano-Reggiano
Instructions
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add proscuitto, then greens; sauté to coat with oil. Add 2/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Stir in lemon zest.
- Meanwhile, in large soup kettle, bring 1 gallon water to boil. Add salt and pasta; cook until al dente, 9 to 10 minutes. Drain pasta, then return to soup kettle; add greens and toss. Transfer portion of pasta to each of four pasta bowls; pass Parmesan cheese separately.
Time
1 hourYield
Serves 8Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
3 tablespoons olive oil
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
2 ounces prosciutto, thinly sliced, then cut crosswise into thin strips
⅔ cup low-sodium chicken broth
Table salt
¼ teaspoon lemon zest
lemon wedges
1 tablespoon table salt
12 ounces penne pasta or rigatoni
¼ cup Parmigiano-Reggiano
Test Kitchen Techniques
Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
3 tablespoons olive oil
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
2 ounces prosciutto, thinly sliced, then cut crosswise into thin strips
⅔ cup low-sodium chicken broth
Table salt
¼ teaspoon lemon zest
lemon wedges
1 tablespoon table salt
12 ounces penne pasta or rigatoni
¼ cup Parmigiano-Reggiano
Test Kitchen Techniques
Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
3 tablespoons olive oil
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
2 ounces prosciutto, thinly sliced, then cut crosswise into thin strips
⅔ cup low-sodium chicken broth
Table salt
¼ teaspoon lemon zest
lemon wedges
1 tablespoon table salt
12 ounces penne pasta or rigatoni
¼ cup Parmigiano-Reggiano
Test Kitchen Techniques
Why This Recipe Works
For our quick cooked greens recipe, we wanted to rid these greens of some of their bitterness, but not all of it. A shallow blanching removed enough bitterness to make these assertive greens palatable but not so much as to rob them of their character. Once assertive greens had been shallow-blanched, they could be cooked in five minutes with prosciutto for a quick pasta sauce.
Instructions
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add proscuitto, then greens; sauté to coat with oil. Add 2/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Stir in lemon zest.
- Meanwhile, in large soup kettle, bring 1 gallon water to boil. Add salt and pasta; cook until al dente, 9 to 10 minutes. Drain pasta, then return to soup kettle; add greens and toss. Transfer portion of pasta to each of four pasta bowls; pass Parmesan cheese separately.
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